This is a great snack or meal idea for when you have leftovers. In this case, I had keema or ground meat cooked in delicious spices. We had a great meal with fresh rotis and some lentils.
It was one of those crazy busy days and I didn’t have a lot of time to prepare a meal. I did have the leftover keema but not enough for another meal.
I decided to use it for another quick meal. Quesadillas and pizzas come to mind when I think of using up leftovers. I had a carton of tomatoes which I roasted simply with olive oil and salt. I put the tomatoes through a food mill (or a processor) and made a quick sauce. I used the sauce as the first layer on a whole wheat tortillas. I then topped it with the keema, cheese and some pickled jalapenos. I topped the ensemble with another tortilla and cooked it till the quesadilla was crisp on the outside and gooey on the inside.
I served it with a salad and some wine- perfect evening…
- 1 pint cherry tomatoes
- 1 tablespoons extra virgin olive oil
- 1 teaspoons salt
Roast the tomatoes in a 400 degrees oven for 15-20 minutes till they begin to burst. Let cool and process till smooth. Taste for seasonings and keep aside.
- 2 whole-wheat tortillas
- 1 teaspoon olive oil
- ¼ cup left over ground meat- dahi keema
- ½ cup shredded cheese- Mexican blend
- 2 tablespoons roasted tomato sauce
- 3-4 sliced pickled jalapenos, chopped
In a large non-stick frying pan heat the olive oil. Add the first tortilla. Spread the roasted tomato sauce on the tortilla. Sprinkle the ground meat, cheese and the pickled jalapenos. Place the second tortilla on top and press down with spatula. Cook on medium heat for 3-4 minutes before flipping it over. Cook the other side for 5 minutes before cutting it into 4 pieces.